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Lemon Blueberry Pavlova

Lemon Blueberry Pavlova

Cost $8.5, save $12

Source: Recommended by CookPal

  • 148 Min
  • 6 Servings
  • $8.5

INGREDIENTS

  • Lemon Curd Filling

    • 🧈 ½ cup unsalted butter
    • 🥚 4 large eggs
    • 🍋 2 tablespoons lemon zest
    • 🧂 1 pinch salt
    • 🍚 ½ cup white sugar
    • 🍋 ¼ cup lemon juice

  • Meringue

    • Cooking spray
    • 1 tablespoon cornstarch
    • 🍚 1 cup white sugar
    • 1 pinch cream of tartar
    • 🍋 2 teaspoons lemon juice
    • ¼ teaspoon pure vanilla extract

  • Blueberry Sauce & Garnish

    • 1 cup blueberries
    • 🍚 2 tablespoons white sugar
    • 💧 ½ cup cold water
    • ½ cup fresh blueberries, or more to taste
    • 1 sprig fresh mint

STEPS

1

Prepare lemon curd filling: Cut butter into small pieces and set aside.

2

Separate eggs and set whites aside. Whisk lemon zest, salt, sugar, and juice with yolks until combined.

3

Cook yolk mixture over a simmering water bath, constantly stirring until thickened, about 10 to 15 minutes.

4

Add butter gradually; cool and chill filling for 2 to 3 hours.

5

Preheat oven to 250°F (120°C), line and spray baking sheet.

6

Prepare meringue: Mix cornstarch and sugar, then whisk egg whites with cream of tartar, lemon juice, and vanilla until peaks form.

7

Shape meringue on baking sheet and bake for 1 hour. Turn off oven and let cool inside for another hour.

8

Cook blueberry sauce by simmering blueberries, sugar, and water for 10 minutes. Strain and chill for 45 minutes.

9

Assemble: Fill center of meringue with chilled lemon curd, top with fresh blueberries, drizzle sauce, and garnish with mint.

NUTRIENTS

Per 1 serving

🔥

424

Calories

  • 5
    Protein
  • 62
    Carbs
  • 19
    Fats

💡 For a thicker meringue, ensure no egg yolk gets into the whites.Press the plastic wrap directly onto the lemon curd to avoid forming a skin.Use fresh blueberries for the best flavor and presentation.Be gentle when transferring the cooled meringue to avoid cracks.